2 small chicken breasts
1 tbsp olive oil
1 bunch bok choy
1 can baby corn
1 can sliced water chestnuts
1 bag bean sprouts
House of Tsang - Saigon Sizzle (stir fry sauce) - to taste
Cut the chicken breasts into bite sized pieces, saute in large skillet with olive oil
Chop bok choy and baby corn into bite sized pieces, add to skillet along with water chestnuts, bean sprouts and stir fry sauce
Cook until bok choy wilts and everything else is heated through, serve over rice
Yield: 4 large servings
Source: Me! I've made something similar in the past, just choosing Asian ingredients and flavors that I liked and thought would taste good together
Thoughts: This turned out better than I remembered! The Saigon Sizzle sauce is spicy, just like I like it, so use sparingly if you're not into a big kick! I found the bok choy to be a little overwhelming and almost too sweet...will use more sparingly in the future.
Rating: 4
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